Back of House — the areas of a venue not visible to guests, used by staff, catering, production, and storage.
Back of House includes kitchens, storage rooms, staff corridors, loading docks, and backstage areas. BOH operations are critical to the smooth running of an event — food is prepared and plated here, equipment is staged, and staff take their breaks. Effective BOH management prevents the chaos behind the scenes from disrupting the guest experience.
FOH
Front of House — the guest-facing areas of a venue and the staff who work in them.
Green Room
A private room for speakers, performers, or VIPs to prepare, relax, and be briefed away from the main event space.
Dry Hire
Renting a venue or equipment without any additional services such as catering, staffing, or AV.
Wet Hire
Hiring a venue or equipment with services — such as catering, staffing, or AV — included in the package.
In-House
Services or equipment provided directly by the venue rather than sourced from external vendors.
Venue Capacity
The maximum number of people a venue can safely accommodate, which varies depending on the room layout.